After an incredible time filming, it’s time to get back to the gym for myself and my boyfriend. A little steady encouragement came in the form of this Chocolate Chip Protein Loaf – if we go, we can have some.
Jonno wanted something that was ‘as healthy as possible but not compromising on taste’ – this is the sort of challenge I LOVE! I’ve swapped the butter/oil for Total Fat Free Greek Yogurt and soaked Dates and halved most of everything else for a slightly healthier alternative. The gorgeous Double Chocolate Protein Powder supplied to me by Fortified Supplements just topped it off – A healthier alternative Chocolate Chip Protein Loaf which is still moist and indulgent? DONE.
Ingredients for Chocolate Chip Protein Loaf
250g pitted dates
80ml boiling water
100g oats
125g plain flour
2 tbsp cocoa powder
90g Chocolate Protein Powder (I used fortified supplements)
1tsp baking powder
1/2 tsp bicarbonate of soda
185g fat free greek yogurt (I used Total 0%)
50g honey/maple syrup/date syrup
50g caster sugar
3 medium eggs (room temp)
70ml milk (any kind)
100g dark chocolate chips
greased/lined loaf tin
preheat oven to 180oC
1) In a small bowl mix together your pitted dates and boiling water. Set aside for at least 15 mins to soak, stirring occasionally.
2) Whizz your oats in a food processor/nutribullet until fine and flour like. In a medium bowl chuck in the whizzed oats, flour, cocoa powder, chocolate protein powder, baking powder and bi carb and mix together with a wooden spoon until everything is evenly dispersed.
3) Once your dates have soaked, chuck them and the water into your nutri bullet/food processor and whizz until paste like. In a large bowl chuck in the whizzed dates, yogurt, caster sugar and honey. Whisk together on a medium speed for at least 4 mins, until light and paler in colour. Then add an egg, whisk well and repeat with the remaining eggs, one at a time.
4) Pour half the dry ingredients bowl into the large wet ingredients bowl, with the milk, and fold together with a wooden spoon, being careful not to over mix and being gentle. Once just incorporated, add the remaining dry ingredients with about 75g of the chocolate chips and fold again.
5) Pour the batter into the prepared baking tin and then scatter the remaining chocolate chips on top of the loaf. To get rid of the air bubbles and have a nice smooth loaf, follow this link and go to number 8!
6) Place on the middle shelf of your preheated oven for about 45 mins. After about 30 mins, cover the top with some foil – it will still cook but not brown too much on top. It’s done when a skewer inserted into the middle comes out clean. Leave to cool in the tin and then turn out onto a wire rack to cool completely.
There you have it – Chocolate Chip Protein Loaf done!
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